Hae Bee Hiam Bak Chang

 Hae Bee Hiam Bak Chang - by Lucinda Lau
(Makes about 15-18 Changs depending on size)

1 kilo glutinous rice (soaked for 1/2-1 hour)
500 gms of pork belly
(Remove skin and cut into 15 - 18 pcs)
15- 18 pcs mushrooms
15-18 pcs cooked chestnuts
3/4 bowl of hae bee hiam
30-36 pcs of bamboo leaves ( soaked and wash)
Some grass strings

Method: Strain the rice and leave aside. Heat up1 tbsp of oil in a wok and fry 1 tsp of minced garlic till brown. Add in the pork and fry till the pork turns pink follow by the mushrooms. Pour 1 tbsp light soya sauce, 1/2 tsp dark soya sauce and continue frying for 2 mins. Dish up the ingredients and pour 2 tbsp of oil into the wok to fry 1 tsp of minced garlic till brown. Add in the rice and the sauce in the fried ingredients and continue to stir well. Measure in 3/4 tbsp of coriander powder, 1 tsp salt, 2tsp sugar and 1/2 tbsp of pepper. Stir well to combine and set aside.

Method of folding:
Take 2 bamboo leaves, smooth side facing in and scoop 1 tbsp of rice. Fill with the fillings and finish by another tbsp of rice. Fold the leaves to seal and tied with a string. Continue with the rest of the rice.
Place change into boiling water and cook the change for 2 and a half hours over medium heat. After 2 and a half hours take out from the water and let the change dripped dry.

Fiona Lau

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